I go through phases of making the same dish repeatedly until I reach a saturation point and need a break. Granola is one of those obsessions. I’ll latch onto a recipe and make it over and over until no one in the house wants to see it again. Right now our household favourite is Slow-Cooker Blueberry Coconut Vanilla Granola—yes, granola made in the slow-cooker. I used to make slow-cooker granola often, then switched to other recipes that didn’t suit the crock and forgot about it until a friend shared several slow-cooker granola ideas. I immediately dug my slow-cooker out of storage and, in under 10 minutes (most of that time spent hunting for ground cinnamon in an overflowing spice cupboard), had a crock full of fragrant granola beginning to toast.

Slow-Cooker Blueberry Coconut Vanilla Granola is delightfully simple. Grease the slow-cooker, add the oats, combine the liquids and spices, pour them over the oats, and stir to coat. Put the lid on with a small vent for steam, then stir every 30 minutes for about two hours, or until the oats smell toasty and slightly nutty. Once toasted, spread the granola on rimmed sheet pans, stir in the dried blueberries and unsweetened flaked coconut, and let it cool. The result is a delicious, cost-effective granola with sweet dried blueberries, coconut, maple syrup, and perfectly toasted oats working together in harmony.

We love this granola for breakfast, but I’ll admit we snack on handfuls of it throughout the day too.

Cook’s Notes

for Slow-Cooker Blueberry Coconut Vanilla Granola

• If you can’t find dried blueberries or unsweetened flaked coconut locally, they are commonly available online or at specialty grocery stores. Buy good-quality dried fruit and unsweetened coconut for best flavour.
• Generously grease the slow-cooker crock, paying special attention to the seam where the bottom meets the sides. I prefer butter for flavour, but extra-virgin coconut oil works well too. Avoid aerosol nonstick sprays; the residue can become sticky on the crock walls.
• I use a 6- to 8-quart oval slow-cooker. An oval shape makes stirring easier. If your slow-cooker is smaller or round, you may need to halve the recipe so it fits comfortably. To check capacity, measure by filling a quart jar and counting how many quarts fit.
• Prop the lid slightly open to allow moisture to escape. A wooden chopstick laid across one end of an oval crock works well; the lid rests on it and on the opposite rim, keeping heat in while letting steam evaporate. If you use a metal utensil instead, handle it carefully—it will get hot.
• Do not add the dried blueberries and coconut until the granola is transferred to sheet pans to cool. Those ingredients are delicate and can scorch if left in the crock during toasting. If you like your coconut especially toasty, briefly toast it in a dry skillet before stirring it into the cooled granola.
• Spread the finished granola in a thin layer on rimmed sheet pans to cool. As it cools it will continue to release moisture; a shallow layer prevents trapped steam from softening the granola. Only when it has cooled completely to room temperature should you transfer it to an airtight container for storage.
• If the granola softens over time, re-crisp it by spreading it on a sheet pan and toasting briefly at 350°F for about 10 minutes. Cool completely before storing.
• One of my favourite ways to enjoy this granola: the night before, spoon 1/2 cup yogurt into a jar or parfait dish, top with 1/4 cup granola, cover, and refrigerate. In the morning the granola softens slightly but keeps enough texture to be delightful—a convenient, make-ahead breakfast.

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Slow-Cooker Blueberry Coconut Vanilla Granola

Rebecca Lindamood

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Fragrant, slightly sweet Slow-Cooker Blueberry Coconut Vanilla Granola made entirely in the slow-cooker without heating your kitchen.

Ingredients

• butter or extra virgin coconut oil for greasing the slow-cooker
• 10 cups old-fashioned rolled oats
• 1 cup extra virgin coconut oil
• 1 cup dark maple syrup
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract
• 1 teaspoon ground vanilla or vanilla paste optional, but delicious
• 2 cups dried blueberries
• 2 cups unsweetened flaked coconut

Instructions

• Generously grease the inside of the slow-cooker crock with butter or coconut oil. Add the oats to the crock. Combine the coconut oil, maple syrup, ground cinnamon, vanilla extract, and (if using) ground vanilla or vanilla paste. Heat briefly just until the oil melts, then whisk and pour over the oats. Stir well to coat evenly. Lay a chopstick or similar heat-safe utensil across one end of the crock to prop the lid slightly open so vapor can escape. Set the slow-cooker to HIGH.
• Every 30 minutes, remove the lid and stir thoroughly, scraping the seams, sides, and bottom, until most of the liquid is absorbed and the oats are toasted and fragrant. Transfer the granola to two rimmed half-sheet pans, divide and gently stir in the dried blueberries and flaked coconut, and spread into a thin layer to cool completely to room temperature. Store in airtight containers; the granola will keep up to two weeks. If it softens, re-crisp on a sheet pan in a 350°F oven for about 10 minutes, then cool before storing.

Nutritional information is an estimate provided as a courtesy. Calculate nutrition with the exact ingredients you use if needed.

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